Peppered Rib-Eye Steaks

1997 Hall of Fame

Yield: 6 servings

Ingredients

• 2 1/2  teaspoons  freshly ground black pepper
• 1  tablespoon  dried thyme
• 1 1/2  teaspoons  salt
• 4 1/2  teaspoons  garlic powder
• 1 1/2  teaspoons  lemon pepper
• 1 1/2  teaspoons  ground red pepper
• 1 1/2  teaspoons  dried parsley flakes
• 6  (1 1/2-inch-thick) rib-eye steaks
• 3  tablespoons  olive oil
• Garnish: fresh thyme sprigs

Preparation

Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Garnish, if desired.